| 1 | W & s temple sts. |
| 2 | Salt lake city bev: heidsieck champagne, 1979 Bring honey, lemon juice, sugar, and water to a boil over medium heat. |
| 3 | Cook for 5 min.. |
| 4 | Let cool. |
| 5 | Seed the cantaloupes. |
| 6 | With a melon baller make 18 cantaloupe balls. |
| 7 | Soak the melon balls in brandy. |
| 8 | Set aside for garnish. |
| 9 | Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. |
| 10 | Combine the cooled honey-sugar syrup and the cantaloupe puree. |
| 11 | Mix well and freeze in an ice cream machine according to manufacturer"s instructions. |
| 12 | Transfer to a plastic container and store in the freezer until needed, no more than 3 days. |
| 13 | Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. |
| 14 | Serve with brandied cantaloupe balls as a garnish. |
| 15 | Note: honeydew melon may be substituted, then substitute lime juice for lemon juice. |
